Meat Borscht

Soups | Ukrainian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe for <a href="https://eda.ru/recepty/bulony/meat-broth-with-vegetables-21625">meat broth</a>.

Ingredients

Meat - 17.6 oz
Beetroot - 10.6 oz
Onion - 1 piece
White Cabbage - 7.1 oz
Roots - to taste
Tomato Puree - 2 spoons
Carrot - 1 piece
Sugar - 1 tablespoon
Vinegar essence - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Cook the meat broth.

Step 2

Cut the beetroot, carrot, parsley, and onion into matchsticks, place them in a soup pot, add tomatoes or tomato puree, vinegar, sugar, and a bit of broth with fat (or add 1-2 tablespoons of oil), cover with a lid, and let the vegetables stew. Stir the vegetables to prevent them from burning, adding a little broth or water if necessary.

Step 3

After 15-20 minutes, add the shredded cabbage, mix everything together, and simmer for another 20 minutes.

Step 4

Then pour the prepared meat broth over the vegetables, add the pepper, bay leaf, salt, and a splash of vinegar to taste, and cook until the vegetables are fully tender. When serving, add sour cream to the borscht.

Step 5

During the cooking of borscht, potatoes are added either whole or cut into wedges, along with fresh tomatoes. The tomatoes are also cut into wedges and added to the borscht 5-10 minutes before it is done cooking. In the finished borscht, in addition to the meat, you can add cooked ham, sausages, or salami.

Step 6

To enhance the color of the borscht, you can make a beet infusion. To do this, slice one beetroot and pour it with a cup of hot broth. Add a teaspoon of vinegar and simmer on low heat for 10-15 minutes until it comes to a boil. After that, strain the infusion and add it to the borscht just before serving.